Creamy Israeli Salad with Dill

I really enjoy playing with the classic Israeli Salad concept and making my own unique versions. This Creamy Israeli Salad with Dill is full of fiber and “friendly flora” (probiotics). Greek yogurt is one of my favorite foods; it’s strained, so even the nonfat versions taste divinely rich. It also happens to be higher in protein than regular yogurt. The creaminess of the yogurt, combined with fresh dill, really compliments the flavor of the Persian cucumbers. I also added chickpeas for protein, and some lowfat sour cream for extra oomph (you can use all Greek yogurt if you prefer). To learn how to make Greek yogurt at home, click here.

Israeli salad is a really versatile dish. Use your imagination to create some delicious variations of your own!

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Toss the salad gently till all ingredients are well combined. Add additional lemon juice and salt to taste, if desired.

Chill salad before serving. Juices will gather at the bottom of the bowl as time passes. To get rid of excess yogurt juices, you can strain the salad in a colander before serving. I like sopping up the juices with whole grain bread or challah.

Modification: If you're not a fan of dill, you can substitute chopped fresh mint leaves.

Years ago my sister gave me a Donvier Yogurt Cheesemaker, that’ I’ve enjoyed. So much so that’s it’s slightly bent out of shape now. The grooved top makes it easy to fill with a filling of your own e.g., crushed sweetened fruit, olive mix, whatever. You can also flavor the plain yogurt before the drip process and get some interesting spreads or dips.

It may not make as much as the colander-cheesecloth method, but it is neater, and takes up less space in my small fridge.